How to make an easy, delicious Kung Pao Chicken Noodles in just 15 minutes!
I make so many Kung Pao Chicken, it’s a staple in my home! I love that sauce and I love noodles, so why not combine the two together? This noodle recipe is ultra quick and minimalist – it’s the PERFECT dish to whip up for lunch!
Hoisin Sauce for Kung Pao Noodles
The only sauce you need for this is Hoisin Sauce! I’ll be honest though, I’m not the biggest fan of hoisin sauce for my Kung Pao Chicken. The local Singapore versions rarely add hoisin sauce, or at least not that I can detect. It’s more about that savouriness, punched with the roasty heat from dried chillies and sometimes sichuan peppercorns. Hoisin sauce by itself however, I totally appreciate! It’s a one-stop flavouring sauce that salts and sweetens, with the added benefit of umami from the black beans.
I also added doubanjiang, or Chinese spicy bean paste, but this is optional. I like my noodles spicy! I also did not add dried chillies – for convenience – but you most definitely can.
You would notice in this recipe that I created a well in the pan and sautéed the hoisin sauce first, before combining with the rest of the ingredients. This helps to deepen the flavour of the sauce first, adding a slight caramelisation!
Type of Noodle to Use
Your favourite noodles! I used fresh You Mian noodles, which are springy thin wheat flour noodles. Give them a quick blanch according to packet instructions and they’re good to go.
More Recipes like this:
If you love this recipe, you might love these too:
- Black Pepper Udon Noodles
- Shrimp Rose Pasta
- Kung Pao Chicken Bake
- 5-Min Spicy Sesame Noodles
- Pad Kee Mao | Spicy Thai Basil Rice Noodles
I love it when you make my recipes! Tag me @nomadetteats or #nomadetteats on Instagram!
Kung Pao Chicken Noodles
2-3
servings10
minutes15
minutesHow to make an easy, delicious Kung Pao Chicken Noodles in just 15 minutes!
Keep the screen of your device on
Ingredients
2-3 servings of your fave Noodles
300g Boneless chicken thighs
1 tsp Garlic, minced
1 tsp Ginger, minced
1 Onion, cubed
1 Potato, cubed
1/2 a Carrot, cubed
3 tbsps Hoisin Sauce
1-2 tbsps Doubanjiang
500ml of Water
1 tbsp Cornstarch + 2-3 tbsps Water
1 tsp Sesame Oil
- Garnish
Cucumber slices
Directions
- Add oil to pan and once hot, add ginger and garlic. Saute and add cubed chicken, or protein of choice.
- Cook the chicken just until it sears, or the surface is not pink anymore, and add the vegetables. Stir fry to incorporate.
- Push the ingredients to the sides to make a well in the middle of the pan. Add more oil if needed, and add the hoisin sauce and doubanjiang, if using. Saute the sauces till fragrant first, before combining with the meat and vegetables.
- Add water, and allow to come to a boil before turning down the heat and let simmer. Simmer until the chicken is fully cooked, and the vegetables are soft to your liking. While this is happening, blanch your noodles.
- Once protein and vegetables are cooked, thicken the sauce with cornstarch slurry and give a final drizzle of sesame oil. Stir to combine, and kung pao sauce is done!
- Pour sauce over blanched noodles and serve.
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